Category Archives: Recipes (for Disaster)

What to eat in the summer | 4 favorite salads

Most days, my meal planning (if you can call it that) goes something like this:  

  • Consider what we have on the counter, in the cabinets, in the fridge and sprouting on the deck
  • Hold baby Nick with one hand, rummage with the other hand
  • Hope something miraculously falls out and a. doesn’t hit me or Nick in the head and b. somehow lands in my mouth and c. is delicious.  Oh, and nutritious.  

Unfortunately, I’ve yet to have a perfectly made summer salad fall into my mouth.  Or onto my head, for that matter.  As with most (all?) good things, it takes a bit of work.  But not much.  This is summer, after all.  If you’re wondering what to eat in the summer, I’ve got a few (simple, delicious) ideas.

WHAT TO EAT IN THE SUMMER | 4 FAVORITE SALADS

Mixed greens with pears, bleu cheese, walnuts + dried cranberries

what to eat in summer 1

This is really as easy as slicing a pear and throwing it, along with everything else, into a bowl.  I added a drizzle of Champagne vinaigrette because I like to pretend I’m fancy.  In reality: It’s well past noon and I haven’t showered yet.  Also, I just congratulated myself on wearing my “nice” sweat pants.  

Caprese salad

what to eat in summer 2

I basically eat this breakfast, lunch and dinner… all summer long.  The heirloom tomatoes are Canadian, but the mozzarella is from Rhode Island and the basil is from South Boston (more specifically: my deck).  So… it’s mostly #eatlocal.  Or whatever.

Both babes were asleep at the same time for an entire 11 minutes last week, so I made myself an extra pretty platter from which to dine solo while Nick was traveling.  That was a long sentence.  The salad didn’t last nearly as long.

Chopped salad with sprouts

what to eat in summer 3

I tend to chop a bunch of vegetables at the beginning of the week for easy salads such as this.  Instead of the usual greens, though, I used some Earth Salad (sprouted lentils, sprouted chickpeas and alfalfa sprouts) that I picked up at Whole Foods in the South End (it’s in the cooler next to the salad greens, alongside the cooked lentils). 

Heirloom tomato, lentil and arugula salad with green goddess dressing

Speaking of cooked lentils, I keep a package or two in the fridge because I am lazy like to avoid cooking as much as possible when it’s 90 degrees out.  And because I love making this salad.  And because I’m lazy.

I’m thrilled (and grateful!) that my recipe was included in Wayfair’s Simply Summer Recipes cookbook.  The cookbook is free to download and features over 100 pages of summer recipes created by bloggers and tested by Wayfair team members.  I love that they included their own notes after testing each dish.  I hope you’ll check it out!

In the meantime, I’m off to go shower.  Or eat another salad.  Or both.  Not at the same time.  OK.  Bye.  I love you.  And I love summer.  And cheese.  Bye.

Also On Tap for Today:

  • A favorite read: Sam’s weekly meal planning posts 
  • Closest thing to a wonder drug? Try exercise from The New York Times
  • Playing with Grace’s new water table (“All day!  All day long, mummy!  All day!  And when it’s dark!”)

What’s your ideal summer meal?

 

Chai + peanut butter protein bites

 

You guys.  I can’t stop making these balls.  And giggling about… balls.  I promise this recipe is more refined than my sense of humor.

chai and peanut butter protein bites

CHAI + PEANUT BUTTER PROTEIN BITES

Vegan, gluten-free… and like, cooking-free.  Which is to say, you don’t need to cook them.  Makes 10-15 protein bites (or balls, call ’em what you will).  

INGREDIENTS

DIRECTIONS

  1. Mix protein powder, nut butter and oats in your food processor or blender.
  2. Add agave nectar, vanilla, cinnamon and sea salt and pulse until dough is well combined.
  3. Move mixture to a small bowl and carefully stir in chocolate chips.  
  4. Roll dough into small balls and place in a parchment-lined container, store in the refrigerator.  Or just, like, eat them.

Recipe notes: You can use your favorite protein powder for this recipe — chocolate or vanilla would work great.  And feel free to use maple syrup in place of agave.  Oh, and you can omit the chocolate chips (thereby omitting the fun… but, hey) if you’d like.  

I used a brand-new blend from Bob’s Red Mill line of nutritional boosters and am completely hooked.  It’s made from pea protein powder, chicory root fiber, chia seeds, probiotics, and sweetened with monk fruit extract. It is gluten free, vegan, a good source of omega-3, an excellent source of iron, and high in protein and fiber.  

No weird chemicals.  No weird tastes.  Just balls. 

Disclaimer: I received complimentary samples of Bob’s Red Mill new nutritional boosters for an Instagram project (you can follow me here: @ElizabethEv) with Sweat Pink… but I didn’t want to keep this good stuff from you and just had to share it On Tap, too.

Also On Tap for Today:

Do you have a favorite broprotein powder?

Today: Peanut butter, cranberry + dark chocolate granola bars.

I recently found myself scrolling through the entirety of the Internet (it’s an uppercase word… until June 1…) for a good granola bar recipe and scanning the contents of our pantry, hoping the stars ingredients would align.  

gluten free peanut butter cranberry dark chocolate granola bars

It was 10:30 on Sunday night, and I had no business being awake, let alone attempting to make granola bars… but sometimes we get peer pressured into these things (i.e. I did it for the Mama Beasts Spring Challenge points…).  And in this case, the pressure paid off.

I should know better than to mess with baking recipes (unlike cooking, there’s some actual science and measuring involved) and you know I’d never be so bold as to question my queen Martha… but um… I messed with a Martha recipe (this one for peanut-butter granola bars — you’ll see I made a few changes, but used her recipe as a guide).  Mostly because I needed to work with what I had.  And because Martha seemed to have forgotten to include chocolate chips.  She’s got a lot going on.  

I’ve made these granola bars twice now (proof that they don’t take a lot of effort or time or thought, all things I seem to be perpetually lacking).  

I’m always looking for filling, mostly-healthy snacks and these turned out to be both.  And they don’t taste like an old shoe (always a plus).  That’s a terrible way of telling you they’re delicious.  They’re delicious.  

peanut butter cranberry dark chocolate granola bars

Homemade peanut butter, cranberry + dark chocolate granola bars

gluten free, makes approximately 12 bars

Ingredients

  • 1/2 cup gluten free rolled oats 
  • 1/2 cup unsweetened dried cranberries
  • 1/2 cup sliced raw almonds
  • 1/2 cup nut butter
  • 1/4 cup dark chocolate chips 
  • 1/4 cup palm sugar 
  • 3 tablespoons vegetable oil 
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 egg white
  • Pinch of sea salt (I use Maldon flakes)

Directions

  1. Prep work:   Preheat the oven to 300 degrees F.  Line an 8 x 8 pan with parchment or freezer paper, leaving a bit of overhang. 
  2. In a large bowl, mix oats, cranberries, almonds and dark chocolate.
  3. In a small sauce pan over low heat, mix nut butter, oil, and palm sugar until sugar dissolves.  Remove pan from heat and mix in egg white.
  4. Combine wet and dry ingredients and pour into prepared pan, pressing mixture evenly with a spatula.
  5. Top with a sprinkle of sea salt.
  6. Bake for 30 minutes, allow to cool in pan (approximately 10 minutes).
  7. Remove baked granola (technically, they’re not bars… yet) from the pan, using the parchment or freezer paper and freeze overnight on a cookie sheet.
  8. Cut bars to desired size, store refrigerated.

Recipe notes:  You could include just about any nuts and dried fruit.  I don’t recommend skipping the chocolate.  (Because, really, why?)  You could throw caution to the wind and cut them after cooling, but I found freezing the bars really helped keep them from crumbling.  Martha’s recipe calls for light brown sugar, which you could use if you don’t have palm sugar on hand.  Similarly, you could substitute (1:1) coconut oil for vegetable oil.  The Maldon is definitely optional, but I have such a thing for salty/sweet.  I used 70% cocoa chocolate chips and Bob’s Red Mill gluten free rolled oats, but again, use what you have.

That’s basically my life’s motto at the moment… use what you have.  Or, like, order it from Amazon Prime.  Just kidding.  Kind of.

Also On Tap for Today:

  • Very interesting read: The Evolution of Anxiety: Why We Worry and What to Do About It via lifehacker
  • Attempting to read an actual book (one that is not about “positive parenting” or “thriving toddlers” or “making your dog promise to live forever”) …I’m currently on page 13 and consider that a huge victory
  • Catching up on some postcrossing 

Today: Ten minute onion tartlets.

In the spirit of honesty, these onion tartlets take closer to fifteen minutes to make… but ten minutes sounds better.  

Caramelized onion tartlets with feta and thyme

caramelized onion tartlets

Makes approximately 12 mini tarts, vegetarian (contains dairy and gluten)

Ingredients:

  • 1 medium yellow onion, roughly chopped
  • 1 tbsp. olive oil or butter
  • 1/2 cup feta cheese, crumbled
  • 2 tbsp. fresh thyme leaves
  • 1 package of frozen mini phyllo dough shells (I keep a few packages of these shells in our freezer — they are fully baked and just need to be reheated, a lazy woman’s dream)

Directions:

  1. Remove phyllo shells from freezer and follow directions for thawing (or baking, if necessary)
  2. Heat oil or butter in a large skillet and saute onions for 5-7 minutes, stirring often, until caramelized
  3. Remove onions from heat and add to large bowl with feta and thyme; mix and set aside
  4. Arrange shells on a rimmed baking dish
  5. Fill each shell with the onions, feta and thyme and bake according to package directions (for these, I baked them at 350 degrees F for 10 minutes)

caramelized onion tartlets

These little guys can be served hot or cold and are one of my favorite appetizers to make and share.  The filling can be made a day ahead of time and refrigerated.  While you’re at it, you may want to make a big batch of caramelized onions (Julie wrote a great “how to” post that includes 16 different ways to use caramelized onions).  

Ten minutes… fifteen-ish minutes… you could probably lie and say these took all day.  But lying is bad.  And these tartlets are good.

Also On Tap for Today:

What’s the last lie you told?  Your secret is safe with me.  And the Internet.

 

Today: Banana muffins with raspberries and dark chocolate.

Alternate title: Organic raspberries were on sale… and I had a bunch of bananas on their way out. So I made muffins.  

These are a bit more dessert than breakfast, which means… they’re delicious at breakfast.

Banana muffins with raspberries and dark chocolate

Makes 12 muffins

Ingredients:

  • 3 very ripe bananas
  • 1 1/2 cups fresh raspberries
  • 1 1/2 cups flour (I used an all-purpose gluten free mix)
  • 1/3 c. butter, melted
  • 1/4 c. sugar
  • 1/4 c. miniature dark chocolate chips
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt

Directions:

  1. Preheat your oven to 350 degrees F and either grease or line your muffin pan.
  2. Mash bananas in a large bowl (I used a potato masher… worked like a dream).
  3. Add melted butter and sugar.
  4. Add dry ingredients and stir until well combined.
  5. Gently fold in raspberries and dark chocolate chips.
  6. Fill each muffin-cup-thing 3/4 of the way.
  7. Bake for 20 minutes (begin checking at the 15 minute mark and remove from oven when muffin tops have slightly browned).

You can easily replace the raspberries with blueberries, and omit the chocolate… you know, if you’re a terrible person or whatever.*

*Just kidding.  You’re okay, I’m okay, we’re all okay.

Also On Tap for Today:

Salty or sweet?

 

Today: Triple vanilla chai latte.

Drive-thrus are dangerous places.  

A few years ago, I swore off coffee. Or rather, I tried to swear off coffee, but the siren’s donut’s call lured me back.  One morning, I planned to go directly to the office, but decided to sneak a coffee for my commute instead.

Just as soon as I had an iced coffee in hand,  I pulled forward, hit a pole alongside the drive-thru window and knocked my side view mirror clear off.  No one was hurt, but needless to say, I was– and still am– mortified.  Also, why am I telling you this story?

I panicked and called Nick, who was still at home and met me in the driveway a few minutes later.  I didn’t have time to hide my coffee.  My shame kept me away from the drive-thru for quite some time.  

If you’re avoiding the drive-thru (no need to share your reasons… unless you want to…), I’ve got the recipe for you. This triple vanilla chai latte is so good (and easy to make!), you won’t miss your usual morning cup.

Triple vanilla Almond Breeze chai latte

Triple Vanilla Chai Latte

Dairy free, serves one

Ingredients:

  • 1 cup Almond Breeze Unsweetened Vanilla Almondmilk
  • 1/2 cup water
  • 1 scoop of David’s Tea organic vanilla chai (you can use your favorite loose or bagged chai tea)
  • 1 tsp vanilla extract
  • 1 tsp organic pure maple syrup (feel free to replace with your preferred sweetener)
  • 1 dash each of ground cinnamon and ground cloves

Directions:

  1. In a small sauce pan, heat water and almondmilk until simmering.  Stir often.
  2. Add your tea (if you’re using a tea bag, open the bag and pour the tea leaves directly into the pan) and allow to simmer for 5 minutes. Continue to stir.
  3. Remove pan from heat, add vanilla extract, maple syrup and spices.  Let the pan sit for another 5 minutes.
  4. Pour latte through a tea strainer to remove tea leaves.
  5. Serve hot or over ice (my favorite).
  6. Do not hit anything with your car.

This post is sponsored by Almond Breeze Almondmilk.

Also On Tap for Today:

What’s your current vice?

Today: Snowed in take-out (+ a Blue Dragon giveaway).

I participated in an Influencer Activation on behalf of Influence Central for Blue Dragon. I received product samples and a promotional item to thank me for my participation.

Unless you’re living somewhere especially remote (and maybe especially tropical), you know that it’s snowing in Boston.  And not just in a normal, Oh, it’s winter! sort of way.

Snowed in take-out and a fabulous Blue Dragon giveaway

We’ve run out of places to put the snow, but it keeps on falling. Our public transportation system effectively shut down at 7 o’clock last night (a few buses are running, but no trolley, subway or commuter rail service) and hasn’t reopened.  Schools are closed.  Again.  My office building is closed.  Again.  Day care is closed (I’ll take all the family QT I can get).  And there’s a happy Yeti roaming the streets.

All things considered, we’re faring pretty well.  [Side note: I think this article, A Blizzard of Perspective, is well worth a read.] We have a safe, warm home, reliable tank-like transportation (snow tires 4 life), a stockpile of necessities (diapers, water, hot pink MagLites and batteries, tea and salty snacks), and, you know, one another.

Snowed in take-out and a fabulous Blue Dragon giveaway

Oh and food. This weather just begs for comfort food.

Is it me, or does being snowed in make us all extra hungry and a tiny bit lazy?  Forget the Freshman 15, I’m working on the Snowmageddon 15.  Just kidding.  Kind of.

With the roads so messy, we can’t really order delivery in good conscience, so we’ve been enjoying some take out favorites at home, thanks to Blue Dragon and the generous package of goods they send our way.

In addition to the Chicken Pad Thai with Blue Dragon Pad Thai Stir Fry Sauce pictured above (how cute is that little take-out box?!), our Sunday night snowed in take-out menu also featured:

Vietnamese Fresh Spring Rolls with Blue Dragon Sweet Chili Dipping Sauce (vegetarian)

Snowed in take-out and a fabulous Blue Dragon giveaway

Stir fried tofu and vegetables with Blue Dragon Szechuan Pepper Stir Fry Sauce (also vegetarian)

Stir fried vegetables and tofu with red pepper sauce

I think this was my first time cooking with a wok, which Blue Dragon kindly sent me along with their delicious sauces, noodles, and rice paper wraps.  Whipping up dinner was so quick and easy. I know we’ll be coming back to these recipes and sauces for busy mid-week dinners.

Blue Dragon giveaway

Blue Dragon is named after the Chinese symbol of good fortune and was founded thirty years ago to help people create authentic Chinese, Thai, Japanese and Vietnamese dishes at home. Their sauces are available in several flavors including Szechuan Pepper (my favorite), Chow Mein and General Tao.

Sauces that are vegan and vegetarian are clearly labeled (this lady appreciates that!), and include a really helpful shopping list and suggested recipes (which can easily be made vegetarian) on the back. 

Blue Dragon giveaway

Blue Dragon products are available locally at Roche Brothers, Shaws, Market Basket and Stop & Shop.  Several stores are hosting tastings this month, including the Demoulas/Market Basket in Revere on February 14th and 23rd.

Blue Dragon Giveaway

Blue Dragon giveaway

Looking to make your own take-out at home?  I’m thrilled to be hosting a Blue Dragon giveaway today.  One reader will win a fantastic cooking kit that includes:

  • Samples of Blue Dragon sauces
  • A wok and spatula! 
  • Take-out containers and chopsticks
  • … five feet of snow not included

To enter, please comment below.  One winner will be randomly chosen on Tuesday, February 17th. 

Contest entrants are only eligible to win once per sweepstake, per household as part of a campaign sponsored by Influence Central.  To learn more about Blue Dragon, you can find them on Facebook and YouTube, or check out their online cookbook, Chop To Chopsticks, for authentic Asian recipes and inspiration.

And now, back to shoveling.

Also On Tap for Today:

  • Getting started on the Get Messy Art Journal Challenge <3
  • Thinking spring (it’s not really working…)
  • Teaching Grace how to High-5 Clark (I can’t stop laughing)

What is your favorite take-out inspired meal to make at home with friends or family?  (Feel free to share a link!)

 

Today: Game changing snacks.

Our hometown team is playing in the big game this weekend and all this talk of, well… deflated balls has distracted from what really matters: the food.  

My friends at Blue Diamond Almonds recently sent me two of their tastiest flavors to incorporate into some game-worthy snacks.  Whether you’re heading to Arizona (please take me and all three feet of snow with you) or hosting friends at home, I hope you’ll enjoy these simple, but delicious snacks.  

Smoky almond and black bean dip

I had never thought to add almonds to my favorite vegetarian dip, but I love the warm, smoky flavor they add.  

Ingredients:

  • 1 can of organic black beans, rinsed and drained
  • 1/2 cup of Blue Diamond Smokehouse almonds
  • 1/2 red onion, chopped
  • 1/4 cup fresh cilantro
  • 2 cloves of garlic
  • Pinch of cumin
  • Salt and pepper to taste

Directions:

  1. Um… put everything in the blender and pulse.
  2. Garnish with a few chopped almonds and serve with fresh vegetables or tortilla chips.

Vegetable dumplings with Wasabi & Soy Sauce almonds

This recipe is a tiny bit more involved, but still easy (I promise).  It makes 6 dumplings and can easily be doubled… or tripled… or whatever.  I chose to quickly pan fry my dumplings, but you might consider baking or steaming them.

Ingredients:

  • Wonton wrappers
  • Your choice of finely chopped vegetables (I used what I had on hand: shredded carrots, sugar snap peas, mung bean sprouts, red bell peppers, green onions), approximately 2 cups
  • 1/4 cup of Blue Diamond Wasabi & Soy Sauce almonds, chopped
  • Splash of liquid aminos (or soy sauce)
  • 1 tsp. coconut oil (or olive oil)

Directions:

  1. For the filling: in a bowl, combine vegetables, almonds and liquid aminos
  2. Add a small amount of filling to the center of each wonton wrapper
  3. Carefully fold each wrapper in half and seal the edges with water
  4. In a hot skillet or frying pan, cook dumplings (two at a time) in coconut oil, flipping until each side is browned.
  5. Serve with liquid aminos or soy sauce for dipping.

Simple, easy and uncomplicated.  That’s how I like my game time snacks.  As for the game itself, well… complicated is interesting, right?

This post is sponsored by Blue Diamond Almonds. For more Game Changing Snacks, visit Blue Diamond Almonds on Facebook, Twitter and Instagram.

Also On Tap for Today:

What are you whipping up for Sunday?

Today: Ginger and mint lemonade.

I’m one of those people whose feelings end up in their stomach.

If I’m feeling nervous, excited, anxious, worried, anxious, afraid, unsettled, or irritated, my stomach has its own corresponding dance.  Your feelings may turn into headaches or that weird eyelid twitch, but regardless, our emotional things almost always manifest themselves as physical things.

With so much to see and do and wrap and taste and smell and feel (so much exciiiiiitement!) during the holiday season, I start to notice a pattern of my stomach feeling off more days than it’s on.  Once I’ve spent at least an hour on WebMD ruling out a very rare and very deadly parasite, I find that a cup of tea and little quiet time often does the trick.

When that’s not enough, I hit up nature’s medicine cabinet.  

Side bar: That would be such a cute name for a store. I would sell flowers and tea and make people happy. Except… never mind… “nature’s medicine cabinet” might be the name of a medical marijuana dispensary I saw on 60 Minutes.  Who knows.  

Back on topic: A little ginger, some citrus, a bit of mint… et voila

Ginger and mint lemonade - a delicious and refreshing drink perfect for soothing upset stomachs

Ginger and mint lemonade

While this ginger and mint lemonade serves as a fantastic stomach soother (and it’s sort of the perfect antidote the entire bowl of M&Ms I ate last night), it’s just as delicious and refreshing on those days when all is right in your world and in your body.

Oh, and (you know this already): Numbers are not my strong suit, so don’t worry too much about measuring.  As with just about every recipe I share, you’ll get by with some good estimating and tasting along the way.

Recipe yields approximately 4 servings and will keep refrigerated for up to 5 days

Ingredients:

  • 1/4 cup loose mint tea leaves (I used organic spearmint from David’s Tea)
  • 1/3 cup freshly chopped ginger
  • 1/3 cup agave nectar
  • 2 cups boiling water
  • 1/3 cup freshly squeezed lemon juice (approximately 2 lemons)
  • 1 1/2 cups cold water
  • Ice cubes
  • Lemon slices for garnish

Directions:

  1. Mix tea leaves, agave nectar and grated ginger in a large bowl.
  2. Add boiling water and allow mixture to steep for 30 minutes.
  3. Strain tea mixture using a fine mesh strainer* into a large measuring cup (or bowl with a pouring spout thing) and press firmly to extract as much liquid as possible.
  4. Add lemon juice and cold water.
  5. Divide and store in covered glass jars.
  6. Refrigerate and shake well before serving.

*As you can see in the photo above, I used a fairly loose strainer and some errant tea leaves snuck in (all good in my book).  If you’d prefer to not have the feeling that something’s stuck between your two front teeth all day, I recommend a fine mesh strainer for Step 3.

Okay!  Back to the candy bowl excitement!

Also On Tap for Today:

What’s your home remedy of choice?

Today: Heirloom tomato, lentil and arugula salad with green goddess dressing.

In my world, every Monday is Meatless Monday.  Same goes for, like… Tuesdays and Wednesdays, too.  In my home, however, the vegetarians no longer outnumber the carnivores.  Grace had her first few bites of steak last week, so… this cheese vegetarian stands alone.  

Delicious vegetarian  and gluten free recipe: Heirloom tomato, lentil and arugula salad with green goddess dressing.

But that’s neither here nor there.  After a few days of being on vacation (we had a lovely time, but please don’t be too jealous… it’s presently warmer and less rainy in Boston than it was in Fort Lauderdale last week), we’re settling back into our routines but I am continuing to eat like I’m on vacation.  I had the best salad at a little beachside restaurant last week and couldn’t wait to make my own version when we got home.  Salad first, unpack later.

You can use just about any base for this salad.  I used red lentils, but you might consider pearled couscous, quinoa or farro (which was part of the original dish, and although its not gluten free, it contains less gluten than wheat and is easier to digest, at least for this body).  As for the dressing, it’s probably worth noting that most green goddess recipes include anchovies or anchovy paste.  This one does not.  #savethefishes.  Just kidding.  Kind of.

Also.  Let’s be serious.  It’s just a salad.  A delicious one, yes.  But you probably don’t need to measure your ingredients.

Delicious vegetarian and gluten free recipe: heirloom tomato, lentil and arugula salad with green goddess dressing

Heirloom tomato, lentil and arugula salad with green goddess dressing

Serves two

Ingredients:

  • 1 cup of red lentils, cooked (Quick and easy: Rinse and dry lentils, bring to boil in 2.5 cups of water, turn down for what heat and let simmer for approximately 15 minutes)
  • 4 cups of baby arugula
  • 2 cups of heirloom cherry tomatoes, halved
  • 1/4 cup of feta cheese

Directions:

  1. Allow lentils to cool slightly, and top with arugula and tomatoes.
  2. Add a bit of feta cheese and drizzle with green goddess dressing.
  3. Yes.  This is the most obvious recipe of all time.

Delicious vegetarian and gluten free recipe: heirloom tomato, lentil and arugula salad with green goddess dressing.

Vegetarian green goddess dressing

Ingredients:

  • 1/2 cup plain Greek yogurt
  • 1/2 cup sour cream
  • 1/2 cup green onions
  • 1/4 cup fresh basil
  • 1/4 cup fresh parsley
  • 1 TSP fresh dill
  • 1 TSP chives, chopped
  • 2 cloves of garlic
  • Juice from half a lemon (more, if needed)
  • Salt and pepper, to taste

Directions:

  1. Add garlic and herbs to your blender or food processor and blend until finely processed.
  2. Add yogurt, sour cream and lemon juice (a little at a time) and blend.
  3. Taste and season, as needed.
  4. Pretend you’re at a beachside restaurant.

Also On Tap for Today:

What’s your favorite vacation meal?  Do you go meatless on Mondays (or every other day that end in a ‘y’)?